Avocado-Zucchini Pizza

Cornmeal; as needed
3 Cup Grated zucchini or crookneck squash
2 Serrano chiles; minced
Salt; to taste
Freshly-ground black pepper; to taste
5 Garlic cloves; minced
1 Tablespoon Fresh lime juice
Kosher salt; to taste
Black pepper in a mill
1 Twelve-inch pizza shell
1/4 Cup Extra-virgin olive oil
2 Cup Grated or shredded cheese -; (8 oz (such as Monterey Jack; St George,
Fontina or mozzarella)
2 Tablespoon Minced Italian parsley or cilantro
1 Ripe avocado
Crushed red pepper; to taste
1 Lime; cut into wedges

Preheat the oven to 475 degrees. Place a baking stone in the oven or
sprinkle a baking sheet or pizza pan with cornmeal. Toss together the
zucchini, chiles, garlic, and lime juice in a small bowl. Taste, and season
with salt and pepper. Dust a work surface with cornmeal, and place the pizza
shell on it. Drizzle the olive oil over the shell, then spread the zucchini
mixture on top. Top with the cheese, spreading it evenly over the zucchini.
Scatter the parsley or cilantro over the cheese. If you are using a baking
stone, sprinkle it with cornmeal. Transfer the pizza to the baking sheet,
pizza pan, or baking stone. Bake the pizza until the crust is lightly golden
and the cheese bubbly, 15 to 20 minutes. Meanwhile, cut the avocado in half,
pit and peel it, and cut it lengthwise into thin slices. Remove the pizza
from the oven, and let it rest for 5 minutes. Cut it into 8 slices, and top
each one with avocado slices. Sprinkle salt, pepper and crushed red pepper
over the pizza, and serve immediately, with lime wedges alongside.